Food to take on a trip
Salads that travel
While I take a few weeks off, we will be sharing some old favourite summer newsletters from the last ten years of recipes. This one is a throwback to summer 2022.
Making food that travels well is an art, the key is to think crunch (pomegranate seeds, toasted nuts and freshness), citrus and veg. No salad leaves, no tomatoes nothing that will brown or wilt.
This travel salad is exactly that. It’s made with veg that stays fresh and crunchy for hours – fennel, fresh peas (though frozen would do if needed), a pop of pomegranate – and a dressing that brings it all together. I always take fruit too – whatever is good at the time and not too squishy – and hit it with lots of lime; it’s fresh, sweet and hydrating. There will be some inevitable airport treats too as that my friends is what holidays are all about. This salad is also a great picnic salad.Â
Wherever you are, be it summer or winter, holidays or not, I'm sending my love,
Anna x
Good things to click on:
A community kitchen cooking for a cause
The Last Place in England and other films about community
We all need a slice of this from I’ll Bring Dessert
Gardening as love for the author of Braiding Sweetgrass
Summer necklaces for good
An interesting conversation at Toppings Bath
Blake Lively makes her secret lemonade recipe
Summer food is here, finally